Sesame Salmon Salad
- 2 tbsp (30 mL) teriyaki sauce
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) brown sugar
- 2 tbsp (30 mL) toasted sesame oil
- 1 can (7.5 oz/213g) pink or Sockeye salmon
- 6 cups (1.5 L) mesclun salad greens
- 1/2 cup (125 mL) each thinly sliced red pepper and cucumber
- 1/4 cup (50 mL) coriander leaves (optional)
- 1 tsp (5 mL) flax seeds
- Whisk teriyaki sauce with lime juice and brown sugar. Drizzle in sesame oil, whisking constantly; reserve. Combine greens with red pepper, cucumber and coriander leaves (if using).
- Drain salmon and flake into chunks with a fork. Add to greens. Drizzle dressing over greens and toss to combine. Sprinkle with flax seeds. Makes 2 to 4 servings.
